How To Freeze Cookie Dough

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How to freeze cookie dough using the “scoop” method so you can have a warm, chewy treat any time that cookie craving hits!

Cookie dough scoops on a baking sheet

Yes! In fact, we freeze cookie dough all the time. It is so easy to do and makes life easier. You can freeze ALL kinds of cookie dough, not just chocolate chip (although chocolate chip cookies are my favorite)!

  • Only clean up once: Do the prep work once and have delicious cookies many times. ONE day of cleanup is much better than FIVE (or more) All about saving time where I can.
  • Bake as many as you want: Just want one or two cookies? No problem! Take out as many as you need, any time!
  • Great last-minute treat: Have guests coming over and want to make a treat without messing up the kitchen? This is the perfect solution.
  • Make in bulk: Whether you are catering an event or preparing for the big school bake sale, have these ready to go ahead of time and spend a fraction of the time in the kitchen on bake sale day.
  • Give as a gift: We love making a big batch to give as a gift. The recipient can bake up fresh cookies any time they like!

Is It Better To Freeze Cookies or Dough?

Honestly, there are advantages to both. I personally like a warm, chewy cookie out of the oven but sometimes it’s nice to go to the freezer and grab a quick cookie that is already made. Pre-baked cookies tend to get a little dry after freezing and lose a little of the flavor because they aren’t baked fresh. Pre-baking and freezing is great for camping trips or picnics because you can grab what you want and not have to worry about baking beforehand. Plus, they stay together better than fresh-baked cookies when packed in a tote, ice box or cooler.

One of the great debates when freezing dough is whether to freeze the dough in individual balls or in a loaf. My favorite method is what I call the “scoop” method which is similar to the ball method, but better. It really all comes down to personal preference. I will break down each method for you here and you can decide which works best for you:

Scoop Method (preferred method):

My favorite method. The dough freezes great and seems to bake up the best.

Cookie dough being scooped on a baking sheet
  1. Using a cookie scoop, scoop up dough and place on a parchment-lined cookie sheet (I like to put my cookie sheet in the freezer for 10-15 minutes so it is nice and cold the the dough freezes faster).
  2. Press the dough down gently onto the baking sheet while the cookie dough is still in the scoop to make a flat side. Then lift the scoop away from the dough. It’s ok if it’s not perfect, the less you mess with it the better.
  3. Put the scoops very close together, as long as they aren’t touching you are fine. You want to be able to fit as much as you can on the baking sheet.
  4. Freeze 2-3 hours until solid and frozen through. Place in a plastic freezer bag, pressing out as much air as you can before sealing or freezer safe Tupperware container.

Ball Method:

This is not my favorite method because once frozen, the balls roll all over the place. They don’t stay put well on a cookie sheet when ready to bake.

Balls of cookie dough on a tray
  1. Using a cookie scoop (for uniformity) scoop up dough and roll into a ball with your hands.
  2. Place dough balls on a parchment-lined baking sheet (make sure they aren’t touching) and freeze for 2-3 hours.
  3. Once frozen, place in a plastic freezer bag, pressing out as much air as you can before sealing or freezer safe, airtight container.

Loaf (or Log) Method:

This method works well when you don’t have the patience or time to scoop out and pre-freeze before storing long-term. This method also works great for when you want to bake up the entire amount at one time. It’s not my favorite because it makes it a little more difficult to portion out the exact amount of cookies you want.

Cookie dough in a loaf for freezing
  1. Lay out a piece of parchment paper (or wax paper)
  2. Get 2-3 handfuls of dough (or as much as you would like) and form it into a log shape
  3. Wrap the dough up in the parchment paper, sealing the ends as much as you can so no dough is exposed
  4. Wrap in plastic wrap and place in a Ziplock freezer bag (it may seem like overkill but this all helps with freshness and preventing freezer burn)
  5. Place as many loaves of dough as you would like in the freezer bag, seal, and freeze well.
  6. Slice with a knife and bake.

How Long Does Dookie Dough Last in the Freezer?

When using any of the methods above, you can freeze your cookie dough with maximum freshness for up to 3 months. You can store for longer than 3 months but you risk losing flavor and freshness. The cookies may also not bake up as nicely. I can’t say for sure because our frozen cookie dough usually gets used up well before we hit the 3-month mark. Be sure to label and date your storage bag or container so you can keep track of when you made your cookies.

You can freeze all kinds of cookie dough from drop cookies to cut-out cookie dough but here are some of our favorites:

Do You Need to Thaw Frozen Dough Before Baking?

Nope, but you certainly can if you would like! There is no need to thaw any of the methods mentioned above. The only exception to this is if you are using a dough that you want to roll out for making shapes and using cookie cutters (cut-out cookies). In this case, you will want to thaw the dough first. If you wish to thaw, thaw in the refrigerator overnight until softened enough to scoop.

How to Bake Cookies From Frozen Dough

When baking from frozen, you can bake up the cookies are you normally would. Just leave enough space between the cookies to allow for expansion. Add 3-5 minutes baking time from the recipe you are using (so if your recipe calls for baking 8 minutes, aim for 11-13 minutes from frozen).

How to Bake Cookies From Thawed Dough

If you decide you want to thaw your dough first, you don’t need to make any changes to the cooking time. You should be able to pick up right where you left off in the recipe.

The recipe below is for a large batch of cookie dough that is perfect for freezing. It makes about 6-7 dozen cookies. We like to make this amount, bake up a couple dozen and freeze the rest. This is the same recipe as our popular bakery chocolate chip cookies, just doubled. It’s by far my favorite cookie recipe. Use any of the freezing methods above to freeze the excess dough.

Cookie dough scoops on a tray for freezing

How To Freeze Cookie Dough

5 from 2 votes
How to freeze cookie dough using the "scoop" method so you can have a warm, chewy treat any time that cookie craving hits!
Prep Time 10 mins
Cook Time 9 mins
0 mins
Total Time 19 mins
Course Dessert
Cuisine American
Servings 48 servings

Ingredients

Instructions

  • Cream butter and sugars in a stand mixer with whisk attachment. Add eggs and vanilla and mix well.
    Sugar, Eggs, and Butter creamed together in a mixing bowl to make chocolate chip cookies
  • Combine flour, baking soda, baking powder, and salt and add to sugar mixture. Mix with paddle attachment until dough forms.
    Cookie dough mixed together in a mixing bowl to make chocolate chip cookies
  • Stir in chocolate chips. Bake at 325 for 8-9 minutes or use one of the methods above to freeze cookie dough.
    Cookie dough in a mixing bowl with scoops of cookie dough on a baking sheet with a cookie scoop.

Nutrition Information

Calories: 229kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 181mgPotassium: 59mgFiber: 1gSugar: 22gVitamin A: 228IUVitamin C: 1mgCalcium: 35mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. I haven’t made it yet. The ingredients doesn’t have eggs listed, but the directions do. How many eggs needed?